Additional information
Packsize | 15 LB AVG |
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Raclette’s balanced earthy flavor and sweetness are perfect to slather over potatoes, meat and winter root vegetables. The wheel or square can be cut in half, placed in a special Raclette holder to hold the melting cheese in place, and served in the traditional way.
World Cheese Awards 2023 – Silver
World Cheese Awards 2021 – Silver
World Cheese Awards 2017 – Bronze
International Cheese Awards 2017 – Recommendation, Best Swiss Cheese
An extremely creamy hard cheese that, despite its age, literally melts in your mouth with delicately nutty notes and strong, spicy aroma. An aromatic, creamy, flavorful hard cheese that ignites a fabulous tasting experience. Is made according to an old family recipe by Güntensperger with their own lactic acid cultures.
Michael Spycher other world famous cheese, these relatively smaller wheels are dense but slightly pliable with a creamy mouthfeel and flavors reminiscent of a baked potato – crème fraiche, nutty starch and earthy rind.
Presenting: an alpine cheese to make hay for. Inspired by its home in Western Austria`s `Hay Belt,` Senneri Huban coats this wheel in a mix of local flora, including marigold, rose petals, lavender, and chervil. This brings a slight pastoral sweetness to a cheese that is big in beefy and umami flavors, but not so overpowering that you only want a slice or two. In fact, you might find it difficult to step away from this cheese. That is, if you can find it in yourself to cut into its stunning exterior.
A cheese inspired by nature and the legendary traditions of Central Switzerland. “Fluehblüemli / Swiss Rockflower” (Primula auricula) are yellow alpine flowers that grow and find their way under humble conditions among craggy limestone rocks. Mainly found along the Swiss Pre-Alp region – also on the slopes of Mountain Dairy Kleinstein’s “home mountain” Pilatus massif – they have delighted many hikers’ hearts. They are signs of the times and recall the legend of the “Wildmannen” who once lived here in caves. Some of them tended to chamois which are the alpine cousin of many goat species. Back then, the chamois fed on these alpine flowers and from their milk they made cheese. When the weather allowed it, the ‘Wildmannen’ went down to the valley to help the farmers with their work. In return, they were rewarded with food and cow’s milk. Thus, they were also able to process this cow’s milk they into cheese. In imitation of the edgy and untamable wild people, Silvio, his father Albert and their team reproduce this cheese. Their mountain dairy Kleinstein is located in the Entlebuch, at the edge of the UNESCO Biosphere, far above the village of Werthenstein.
Aromatic and fresh goat’s milk character with notes of lavender, white pepper, sage and sweetened condensed milk.
Goat cheese is probably the oldest cheese of all and originates from the Mediterranean region. While there are hundreds of varieties throughout the world, most are soft, young, and spreadable and meant for quick consumption. In Switzerland, goat cheese is special and rare to our agriculture system. Even more special and rare is our award winning, aged, semi firm, smear ripened Gourmino Goat (Geiss) made by Gourmino master cheesemaker Michael Hanke and aged in his own cellar – an impressive and complex cheese at a modest 3-4 months age profile which earned a silver medal twice in 2020 and 2022 at the World Championship Cheese Contest.